Nutritional Facts

Directions

In a small bowl, cream butter and sugar until smooth. Add egg; mix well. Beat in the banana, buttermilk and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture just until moistened. Fold in cherries.

Fill paper-lined muffin cups three-fourths full. Sprinkle with walnuts. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.Yield: 5 cupcakes.

Originally published as Cherry Banana Cupcakes in Cooking for 2
Fall 2008, p46

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"I agree, it seems crazy to mess up the kitchen for 5 cupcakes! So I doubled the recipe, am now sampling the finished product - as is my husband - and we declare them delicious little morsels! I love marachino cherries and I went a bit heavy on them - I want the flavor of the cherries. Also, I used almond fl. instead of vanilla - always enjoy that way more! I've been baking a long time and it's my opinion you can't ruin anything that has buttermilk in it! But just to make sure, I originally only gave it 4 stars. Didn't want to throw anybody for a loop, and I certainly would hate to be labeled crazy on this site - for any reason.............so now that we've actually baked them and love them, I give them the full 5-star regalia! And continue to believe in my own tastes to be able to judge something before I actually make it :)"

"I really enjoyed the cupcakes from this recipe. I did double the recipe and found it good. I didn't have any trouble with the cupcake papers/ I did find tha the flavor did improve after a couple of days - more cherry. love the tip about using almond extract. I think I'll try that next time."

"I agree with other posts that people should not review unless you have made the recipe. "nuff said"

Back to my review- I also doubled the recipe- using two very ripe bananas and I got 12 regular cupcakes and a ramekin filled little cake (which I will use a bit of ganache on!)

I think they are very good little cupcakes- maybe the same as "hummingbird" cake? I used vanilla in mine as recipe called for but if I made these again I would use almond extract to give it a little more flavor/Users/iammaggiewilliams/Pictures/iPhoto Library/Originals/2011/Feb 9, 2011/IMG_4155.JPG"

"I quadrupled this recipe when I had grandchildren coming to visit--- they all LOVE bananas! I used non-stick spray instead of papers, and served them for breakfast with some scrambled egss. BIG hit! I never make small amounts, even though there are only two of us... freezers are wonderful inventions!"